Before we jump into the step-by-step process, let me tell you that using a sheet pan is a fantastic time-saver. With minimal prep and straightforward directions, you’ll have dinner ready faster than you can say “What’s for dinner?” Let’s dig into the steps!

First things first, preheat your oven to 425°F (220°C). This high temperature is essential for achieving that lovely caramelization on the chicken and veggies while keeping everything tender.

In a large bowl, combine the diced chicken, chopped onion, bell peppers, and broccoli. Drizzle in the olive oil and season with salt, black pepper, garlic powder, and smoked paprika. Toss everything together until the chicken and veggies are well-coated. You want each piece of chicken and every colorful vegetable to bask in those flavors.

Line a rimmed sheet pan with parchment paper or foil for easy cleanup. Spread the chicken and veggie mixture evenly across the pan. This ensures that everything cooks uniformly, preventing any soggy bits.

Pop the pan into the oven and let it bake for about 20 minutes. Halfway through, give it a quick stir to ensure even cooking. You’ll know it’s done when the chicken is cooked through, reaching an internal temperature of 165°F (74°C), and the veggies are tender yet crisp.

Once cooked, drizzle the teriyaki sauce over the chicken and veggies. Use a spatula or a spoon to gently toss everything until all is coated. If you want extra sweetness, you can let it bake for an additional 5 minutes for a thicker glaze.

Remove the sheet pan from the oven and sprinkle with sliced green onions and toasted sesame seeds. Serve hot!